"Let the beauty we love be what we do." — Rumi

1. It's Ready,, 2. Part I /Red Lentils, 3. The Ingredients4. Not available

 

One of my favorite Soups or Stews Spicy Red Lentil with a Crusty PortuegeseRoll

 

Spicy Red Lentil Chili

1 cup red lentils

4 cups + 2 TBSp water ( who are they kidding just dump the water in forget the 2 TBsp)

2 Tbs butter

1/2 cup onion, diced small

1 stalk celery, diced small

2 Tbsp garlic, chopped ( how about a couple of big cloves)

1 medium tomato, cored and diced. ( 16 oz can diced tomatoes)

2 cups vegetable broth ( some chicken base to suit)

1 Tbsp Tabasco sauce ( depends on how hot you want it)

1/8 tsp tumeric (don't have any)

1/8 tsp cumin ( I have learned not to be too liberal with cumin)

1/8 tsp cayenne pepper

1 tsp sea salt ( The salt doctor says salt is salt ) I don't use when I add chicken base

1/2 tsp black pepper ( I like fresh ground)

1/8 tsp chili powder

1/4 cup finely diced green pepper

1. Bring lentils to a boil with 2 cups of water. Turn off heat, remove half and puree half.

put back in pot.

2. Melt butter in another pan, add onions and sweat 2 minutes. Add celery and garlic and sweat 5 more minutes. add tomatoes, cook 5 minutes. ( No sweat, I add the peppers too.)

3. Add vegetable broth, 2 cups of water and seasonings. Simmer until lentils are cooked. I probably simmer at least an hour.

4. Here is where the 2 tablespoons of water comes in. I skip this step. Combine

2 Tbsp water and 2 Tbsp cornstarch to make a slurry. Add slurry and stir 30 seconds while stew thickens. Turn off heat and add green peppers.

5. Serve with dollop of sour cream.

 

Nutrition info: each cup contains 170 calories

27 g carbs, 6 g fiber, 4 g fat, 10 mg cholesterol and 1010 mg sodium.

Plus the sour cream dollop for good measure.

 

Created with fd's Flickr Toys.

Done